Almond-Crusted Pork Scallopini with Apples & Arugula

I rarely get a chance to watch “The Chew”- thankfully for everyone I caught this episode while obsessively cleaning my house before my in-laws came to visit! 🙂 Mario Batali made this delicious dish before my very eyes and I knew it would be perfect to serve to our guests. It had a wonderful combination of flavors: the spicy wild arugula, almond-crusted pork, and bourbon-flambed tart apples. I adapted the recipe by adding extra garlic and arugula (tons!) and by substituting bourbon for brandy. Perfect for a special dinner. Delicious!!

I know that I’m super late… but I am going to share this special dish with my blog friends at The Novice Gardener this week for Fiesta Friday #34– Happy Fiesta Friday-Saturday!?!? Enjoy!

• 1 1/2 to 2 pounds pork tenderloin, 2 tenderloins, cut into medallions and pounded thin
• 1 1/2 cups almond flour
• coarse salt
• freshly ground black pepper
• extra-virgin olive oil
• 4 garlic cloves, sliced
• 3 tart apples, peeled & thinly sliced (I used 2 Granny Smith’s and 1 Pink Lady)
• freshly grated nutmeg
• 2 ounces brandy or bourbon
• 4-8 cups arugula, chopped if leaves are large (I used wild baby arugula)

1. Season the pork with salt. Place the almond flour in a shallow dish and season with salt and pepper.
2. Dredge the pork in the almond flour, allowing excess to fall off.
3. Heat a large pan with 1/4 inch of Olive Oil over medium-low. Place a few coated pieces of pork into the hot oil and cook until golden, then flip and cook until golden on both sides, about 2-3 minutes per side.
4. Meanwhile, heat a second skillet over medium-high with a few tablespoons of oil. Add the garlic and cook until light golden, and then add the apples. Season with a pinch of salt and freshly grated nutmeg.
5. Once the apples take on a bit of color, pour in the brandy or bourbon and carefully ignite with a match or long-stick lighter. Cook until the flames subside.
6. Serve the scallopini over the arugula topped with the apples, with a drizzle of olive oil, if desired.

One Year Ago:

• Ottolenghi’s Chicken with Caramelized Onions & Cinnamon-Cardamom Rice
• Filipino Adobo Grilled Chicken

 

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About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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